DAY Recipe

Figs’ — of Boston, MA — farinata is very similar to Niçois socca, chickpea-flour cakes with a distinct, nutty flavor. Serve the wedges alongside any green salad.

Makes 6 servings.

INGREDIENTS
2cups (8 3/4 ounces) chickpeaflour*1 1/4teaspoons salt
3/4teaspoon ground pepper
1 3/4cups [...]

One of the most memorable meals of my vacation in Provence was at the one-star Auberge la Fenière,” says Jacqueline Ross of Philadelphia, Pennsylvania. “Set in the Lub
ron hills outside the town of Lourmarin, it’s a remarkable place owned by one of France’s celebrated female chefs, Reine Sammut. I’d love to re-create my first course [...]

INGREDIENTS

300 ml warm water
1 teaspoon parisienne essence
2 tablespoons butter
1 1/2 teaspoons salt
2 teaspoons molasses or golden syrup
2 cups bread flour
1 cup whole wheat flour
1 cup rye flour
1/4 cup cocoa
1 (1/4ounce)packet active dry yeast

DIRECTIONS

Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
Put on dough cycle.
After dough cycle is complete, turn out onto a lightly floured surface.
Roll into a log.
Cut log into 6 equal sized pieces, make each piece into a [...]

Goat cheese and mint make for a special springtime version of bruschetta. Serve these on a platter as an appetizer, or offer them alongside the radicchio salad.

Makes 6 servings.

INGREDIENTS
121/2-inch-thick slices italian or french bread (from about 3-inch-diameter loaf)
3tablespoons [...]

“I’m originally from Ecuador, and I’ll never forget the wonderful food there,” Maria Budde of orange, California. “I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It’s simple to make and delicious.”

[...]